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Diane Stadler and her colleagues first determined how many calories obese but otherwise healthy people would eat when offered an unlimited amount of Atkins diet–approved foods. vegetables While the low-carb group continued to eat at will, the scientists fed another group the same number of vegetables calories from a low-fat, low-salt menu approved by the American Heart Association. vegetables The researchers reported that the two groups shed equal amounts of weight. However, blood concentrations of cholesterol and other lipids improved more in the low-fat eaters. For instance, Stadler's team noted that LDL cholesterol fell an average of 16.6 milligrams per deciliter of blood in people eating the low-fat fare but increased 5.5 mg/dl in the low-carb dieters. Cholesterol advantages of the low-fat diet persisted for at least 1 year, this study found. Stadler suspects that the LDL rise in the Atkins dieters traces to foods rich in cholesterol-elevating saturated and trans fats, which that diet permits.
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